Cauliflower and Paneer Lifafa Paratha

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Old 30-Sep-2015
Cauliflower and Paneer Lifafa Paratha


For The Parathas
1 1/2 cups plain flour (maida)
1/2 cup milk
1 tbsp melted ghee
salt to taste

To Be Mixed Into A Stuffing
3/4 cup grated cauliflower
3/4 cup grated paneer (cottage cheese)
1 1/2 tbsp finely chopped green chillies
2 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients
plain flour (maida) for rolling
oil for cooking
For the parathas
Combine all the ingredients in a deep bowl and knead into a soft dough. Keep aside.

How to proceed
Divide the dough into 6 equal portions.
Roll a portion into a 200 mm. (8) diameter circle using a little plain flour for rolling.
Place 3 tbsp of the stuffing in the centre.
Fold 2 opposite corners of the roti over the filling, overlapping them slightly.
Now fold the remaining 2 sides to seal the stuffing well.
Heat a non-stick tava (griddle) and cook the paratha on a slow flame, using a little oil till they are golden brown in colour from both the sides.
Repeat steps 2 to 6 to make 5 more parathas.
Serve immediately.

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